Spring brings hail to the high country

As Spring gets underway and an avalanche of tulips appears, hail falls from the sky onto an ocean of camellias.

 

Returning from an hour-long walk this morning, we'd been home only a few minutes when it started to rain and then rain turned to fine beads of hail.

Camellia storm

Tulip avalanche

See also

The island to the North – the islands to the North East
‘The awkward relationship between Tasmania and the island to the North is not the only clumsy relationship between islands in this part of the world. The history of the ties between the island to the North and the islands of the Pacific is even more troubled’, The island to the North – the islands to the North East.

 

‘tableland’ on Facebook – life on the land and at the table
‘Life on the land and at the table, the companion Facebook site to this blog, for brief and topical snippets and vignettes about land to table – the daily routine of living in the high country, on the edge of the vast Pacific, just up from Sydney, just down from Mount Kosciuszko’, 'tableland' on Facebook.

Food and culture in the neighbourhood – culinary love letter from the South Pacific
‘Our near neighbours in the vast Pacific are often overlooked by Australia in its slavish focus on America, Britain and Europe. Yet this is our own backyard. The lack of knowledge has ranged across many aspects of the culture and history of the Pacific, including its culinary traditions. Yet, behind the scenes over more than a decade, a culinary revolution has been underway. This is the story of New Zealand chef, Robert Oliver, his fascination with the traditional food of the Pacific Islands, and an internationally award-winning cookbook, described as a ‘culinary love letter from a smattering of islands in the South Pacific’, which has developed a life of its own’, Food and culture in the neighbourhood – culinary love letter from the South Pacific. 

 

The Asian food century begins in Sydney
‘Almost ten years ago much fuss was made of the rapidly looming Asian Century, full of challenge and promise. I was working in the Department of Prime Minister and Cabinet at the time as Director of the National Cultural Policy Task Force. The discussion White Paper on Australia in the Asian Century being developed at the same time seemed part of a similar big picture approach to Australia's future. Today it seems even more relevant than in those times of more strategic governments. In Sydney you get a much sharper sense of the Asian Century – and its culinary reflection, the Asian food century’, The Asian food century begins in Sydney. 

 

Returning to the city while the coast is clear – Raku serves up Japanese seafood with style

‘While I was in the city recently I noticed that Raku restaurant was open. It’s an old favourite and we’d looked at takeaway from there in the midst of the first lockdown, when everyone was ordering from their favourite locals to help keep them afloat. However, we hadn’t been to the restaurant since the pandemic struck. Since we needed to grab some lunch, we thought why not go there and support one of our local businesses while the coast is clear since the hospitality sector has been the only one to be harder hit by the pandemic shutdown than the creative sector. A stream of Japanese dishes seemed a suitable way to enjoy the charm of a local restaurant that serves up seafood with style’, Returning to the city while the coast is clear – Raku serves up Japanese seafood with style.

In search of wild mushrooms
‘Growing up in the Central Highlands of Tasmania, foraging for wild mushrooms was a regular part of life. Now living in Canberra, a landscape markedly similar to where I grew up, mushrooms have an altogether more deadly reputation. However, it all comes down to specialist knowledge about the subject, as I discovered on a chilly evening with one of Canberra’s mushrooming experts’, In search of wild mushrooms. 

 The Asian food century begins in Sydney
‘Almost ten years ago much fuss was made of the rapidly looming Asian Century, full of challenge and promise. I was working in the Department of Prime Minister and Cabinet at the time as Director of the National Cultural Policy Task Force. The discussion White Paper on Australia in the Asian Century being developed at the same time seemed part of a similar big picture approach to Australia's future. Today it seems even more relevant than in those times of more strategic governments. In Sydney you get a much sharper sense of the Asian Century – and its culinary reflection, the Asian food century’, The Asian food century begins in Sydney.

In a corner with a cake (or two) – the hidden attraction of local hangouts

‘Tucked away in a corner at the Ainslie shops where it’s easy to miss entirely ­– in the heart of the suburb know as the Red Centre for it’s exceptionally high Labor vote – is an unexpected delight. The location has hosted a series of less than successful ventures but this most recent has been an unqualified success. Who would have thought that a cafe hailing from Brittany could attract such a crowd. The secret of success is that it focuses on what it does and it does it well. You can park yourself inside the small venue or outside if the weather is fine and pick from some unexpected sweet pastries, throw down the odd glass of French wine or eat buckwheat pancakes or baguettes. The cafe also runs to daily specials that can be very unexpected. Long may it reign over us – Rule Brittany rather than Rule Britannia’, In a corner with a cake (or two) – the hidden attraction of local hangouts.

We all scream for icecream – cooling down in a cold climate with Frugii
‘I realise I may have just become a statistic. I have a suspicion that I have eaten more sorbet, gelato and icecream since local Canberra icecream outlet Frugii opened in Canberra’s Braddon perimeter than I have eaten in my whole previous life. Tucked away in hipster heaven, it keeps churning out flavours, in an ever changing smorgasbord of coldness’, We all scream for icecream – cooling down in a cold climate with Frugii.

A bustling Friday night in hipster heaven
‘On a bustling Friday night in hipster heaven, I popped into my favourite Canberra restaurant, Italian and Sons, planning for little more than a quick bite to eat. I managed to get my favourite spot – when I’m not settled comfortably in Bacaro, the adjoining bar out the back, that is – sitting in the window, watching the action on the street. I headed straight for a real blast from my Adelaide past, part of my earliest discovery of Italian cuisine – saltimbocca. Then I beat a path down Lonsdale Street to Frugii, Canberra’s own dessert laboratory. What is happening to this city? It’s getting cooler by the minute and it’s not just the icecream or the approach of winter’, A bustling Friday night in hipster heaven.

Peas in a pod – food takes off
‘Pod Food is in the heart of the slightly ramshackle gardening and nursery hub of Canberra, Pialligo , adjacent to the burgeoning exercise in urban growth called Canberra Airport. It was always the place you went to get large pots and even larger apples. Pod Food was always good enough – but now it is something a whole lot more impressive. On a rainy Friday I entered through their marvellous cottage garden entrance way to sit on the covered and contained outside deck. The entrance to Pod Food, formerly part of an operating nursery, is the sort of garden I eventually want to have. It felt highly suitable sitting at the entrance to the Australian high country as the rain came down, drinking the fine product of another high region on the opposite side of the world’, Peas in a pod – food takes off.

Vitello Tonnato for a life well lived in hipster heaven
‘It had been quite a week and I had been crushed by too many encounters with the crazy world of Centrelink as I fulfilled my long list of aged care responsibilities. I needed cheering up so last night ate out at the venerable Italian and Sons, the very first of the many funky venues which now enliven Braddon. My attention was drawn to the rare appearance of vitello tonnato. My imagination had been captured decades ago when I was a young boy by seeing the recipe for the dish in Margaret Fulton’s classic cookbook. I finally tried it in a tiny restaurant in Florence, during my first visit overseas, after a stint at the massive Frankfurt Book Fair in 1989. This most recent one was the best I have ever eaten outside my own home – well, perhaps the best anywhere. This is a favourite place, probably my most favourite in Canberra. Coming here always makes me feel happy and what more can you ask?’, Vitello Tonnato for a life well lived in hipster heaven.

Eating out in a cold, funky city – Canberra comes of age in the Asian Century
‘On a day and night which was bitterly cold – as cold as Canberra has been this year, with the hint of snow clouds overhead – I was reminded why I live here. As we wandered along after a full day of cultural institutions and design events, looking for somewhere to eat we impetuously popped into Restaurant Eightysix and even more impetuously were able to get a table. I had forgotten reading somewhere that famed long-former Adelaide chef, Christine Manfield was here for the month, cooking up an Asian-inspired menu. How much better could it get?’, Eating out in a cold, funky city – Canberra comes of age in the Asian Century.

Smoking for broke beside the Molongolo
‘Where the market gardens that supplied Canberra as far back as the 1820s used to be a small fortune has been spent turning 86 acres overlooking the Eastern end of Lake Burley Griffin into a superb regional restaurant, Pialligo Estate Farmhouse Restaurant. It made for a tremendous birthday lunch in a spacious airy and light space, full of exciting food treated well. I couldn’t take my eyes off the copper guttering and downpipes. I thought all the loose copper in the world had already been stolen but clearly it’s still available. It’s quite clear that even though work is still being finalised, when it is finished it will be a spectacular addition to the nation’s capital and the region’, Smoking for broke beside the Molongolo.

Provenance - knowing where good things come from
‘It took me only five years but I finally found my way to Provenance, the legendary regional restaurant established by chef Michael Ryan in Beechworth in 2010. Provenance is widely considered one of the best restaurants in regional Victoria, in a tiny state that contains many good regional restaurants. I had been meaning to eat there since it was established and given how regularly we travel to Beechworth and its surrounds I was amazed I hadn’t been earlier. It took some time but it was worth it’, Provenance - knowing where good things come from

Updates on food, creativity and culture an email away

After many decades working across the Australian cultural sector, I have been regularly posting to my suite of blogs about creativity and culture, ever since I first set them up over 10 years ago. You can follow any of the blogs through email updates, which are sent from time to time. The app that I have used for this is shutting down the feature, so I have found a replacement, ‘follow.it’. If you don’t already follow my blogs and you want to take advantage of this new service, you can simply add your email address to the blog page, and then confirm that you want to receive updates when you receive the follow up email.

There are four blogs in all, covering the gamut of creativity and culture; humour; food and cooking; and creative writing. ‘indefinite article’ is irreverent writing about contemporary Australian society, popular culture, the creative economy and the digital and online world – life in the trenches and on the beaches of the information age. ‘balloon’ is thought balloons for our strange and unsettled times – brief quirky articles about the eccentricities of everyday life, almost always with a sense of short black humour. ‘handwriting’ is homegrown graffiti from the digital world – writing, rhyming and digital animations; ‘tableland’ is food and cooking from land to table – the daily routine of living in the high country, on the edge of the vast Pacific, just up from Sydney, just down from Mount Kosciuszko. The blogs are complemented by two briefer social media channels – indefinite article on Facebook, which is short arts updates and cultural commentary; and Twitter, short, sharp and shiny.

If you want to make sure you don’t miss any of my updates, simply select the blogs you are interested in and set up the update by adding your email. For ‘indefinite article’ on Facebook or for Twitter simply follow or like my feed.

Food and culture in the neighbourhood – a culinary love letter from the South Pacific

Our near neighbours in the vast Pacific are often overlooked by Australia in its slavish focus on America, Britain and Europe – yet this is our own backyard. The lack of knowledge has ranged across many aspects of the culture and history of the Pacific, including its culinary traditions. Yet, behind the scenes over more than a decade, a culinary revolution has been underway. This is the story of New Zealand chef, Robert Oliver, his fascination with the traditional food of the Pacific Islands, and an internationally award-winning cookbook, described as a ‘culinary love letter from a smattering of islands in the South Pacific’, which has developed a life of its own.

For a while it seemed that our neighbours in the vast Pacific might have once again been overlooked – this time in a good way, as COVID-19 initially failed to get a grip in the region. Unfortunately these hopes are increasingly being dashed as the risks of trade routes reassert their place in daily life.

Extracting coconut from the shell the traditional way on Moorea Island, Tahiti.

Despite being Australia’s nearest neighbours, in effect our own backyard, being overlooked has been a frequent occurrence with the region. This has been the case with many aspects of its culture and history, including its culinary traditions.

A long and enthralling story
However, there have been notable exceptions. This is a long story – and an enthralling one – about a food revolution across the vast Pacific Ocean and its many and varied peoples that still has a long way to run. Back in December 2016 I posted an article to my Facebook page, ‘tableland’, which is complementary to this blog, and like it is about food, farming and cooking. The article was about the story of New Zealand chef, Robert Oliver, and his fascination with the traditional food of the Pacific Islands. Then I thought no more of it – until a few weeks ago, when I discovered the story had a new chapter, possibly several new chapters.

In search of wild mushrooms

Growing up in the Central Highlands of Tasmania, foraging for wild mushrooms was a regular part of life. Now living in Canberra, a landscape markedly similar to where I grew up, mushrooms have an altogether more deadly reputation. However, it all comes down to specialist knowledge about the subject, as I discovered on a chilly evening with one of Canberra’s mushrooming experts.

Life in the national capital is always interesting. Recently, as the days began to cool, I was reminded of my childhood in the central wilds of Tasmania. It was in a landscape much like here, when we roamed the endless paddocks on the hunt for mushrooms, though there were only two kinds of fungi on our horizon – mushrooms and toadstools.

Topical gatherings around fascinating topics
Following in the French tradition of topical gatherings around fascinating topics, I attended an evening called Cafe Champignon. Fungologist Alison Pouliot, formerly of the ANU Fenner School of Environment and Society brought fungi into a local lounge room near me. As the invitation to the evening noted ‘in a welcome reminder that the world is definitely becoming more fungal and less viral.’ It was a fine thing to do on a chilly Canberra night.

In search of wild mushrooms - how not to poison yourself

Alison’s new book (co-authored with Dr Tom May, a Senior Research Scientist in Mycology at Royal Botanic Gardens Victoria) is ‘Wild mushrooming: a guide for foragers’. She read tantalising snippets from this and from her previous book, ‘The allure of fungi’, and answered some of the big questions – which fungi are delectable? Which are deadly? How do we differentiate them? Why does Canberra have the gruesome repute as the deathcap capital? And even, how can fungi give us new ways of thinking about the living world? It’s clearly a very popular subject and Alison has had some appreciative coverage in assorted media.

The Asian food century begins in Sydney

Almost ten years ago much fuss was made of the rapidly looming 'Asian Century', full of challenge and promise. I was working in the Department of Prime Minister and Cabinet at the time as Director of the National Cultural Policy Task Force. The discussion White Paper on Australia in the Asian Century being developed at the same time seemed part of a similar big picture approach to Australia's future. Today it seems even more relevant than in those times of more strategic governments. In Sydney you get a much sharper sense of the Asian Century – and its culinary reflection, the Asian food century.

In Sydney, you get a much sharper sense than in Canberra that we are part of the Asian Century. I always say though that the Asian Century began for Australia much earlier - when ancient Yolngu peoples in what became East Arnhem Land started trading with Macassan seafarers, long before Europeans ever appeared over the horizon. 

Dive into the Asian food century
On a quick visit to Sydney our dive into the Asian food century started on a Sunday, straight from the train from Canberra, at Lankan Filling Station. Nearly 50 years ago in Adelaide I was taken to a place that would have been the very first restaurant I ever ate in. It was a Sri Lankan restaurant called the Ceylon Hut, tucked away in a grey basement, and it was an Adelaide institution. To me, someone who had grown up in Tasmania in the 1950s and 1960s, it was a revelation.

Lankan Filling Station interior

On this occasion I ate in another Sri Lankan restaurant and had a contemporary version of that eye-opening moment. Lankan Filling Station, tucked away in Riley Street, East Sydney, a few steps from major thoroughfare William Street, was a pleasure from start to finish.